Friday, 18 April 2014

Chinese Noodles Recipes Biography
Source(google.com.pk)Cooking recipes for noodles are great in taste and are fun to cook. Noodles recipes include spaghetti recipes, chicken with noodles, Chinese noodles, macaroni and cheese recipes. Noodles recipes are very popular among kids and adults and these noodles recipes are nutritious as well as energy boosting.Classic Chinese Sesame NoodlesIf you think you’ve tasted great sesame noodles, think again. Toasted sesame paste gives these an incredibly deep, nutty flavor, while homemade hot pepper oil adds gentle spicy heat. A pinch of crushed red pepper flakes or a few dashes of hot sauce can be used instead, if you like.egg noodles Chinese egg noodles sesame oil scallions soy sauce granulated sugar rice vinegar white peppercorns cilantro8 oz. fresh Chinese lo-mein-style egg noodles1-1/2 Tbs. Asian sesame oil5 Tbs. Chinese Chicken Broth or lower-salt chicken broth3-1/2 Tbs. well mixed Chinese sesame paste2 Tbs. thinly sliced scallion greens2 Tbs. dark soy sauce2 Tbs. granulated sugar1 Tbs. white rice vinegar1 Tbs. Hot Pepper Oil; more to tasteFreshly ground white pepper1/4 cup fresh cilantro leavesBring 2 quarts of water to a boil in a 4-quart pot. Have a large bowl of ice water ready. Add the noodles to the boiling water and stir. Cook until al dente, about 2 minutes. Drain and immediately transfer the noodles to the ice water to stop the cooking. Stir until cool; drain.Transfer the noodles to a large bowl and toss with the sesame oil. Refrigerate, uncovered, until cold, at least 1 and up to 4 hours.Meanwhile, whisk the broth, sesame paste, scallions, soy sauce, sugar, vinegar, hot pepper oil, and a pinch of white pepper in a medium bowl.Toss the noodles with the sauce, garnish with the cilantro, and serve.Noodles have always been one of my favorite staple foods. I especially have a weakness for chinese rice noodles. In today’s recipe, I will be using some authentic chinese noodles. While doing my weekly groceries shopping last week, I came across some new kind of noodles called 刀削面 (daoxiāomiàn). I have no idea how to translate these noodles, but I guess they should be called flat-thick noodles. :P Because they are flat and thick LOL. From what I read in Wikipedia, they are a typical food from Shanxi province and they are made by using a knife for cutting the noodles.If you are looking for a quick and easy meal, then this chinese noodles recipe is for you! There was typhoon here last week and so I was stuck in home, thinking what I should cook…opened the fridge and as usual, there were some noodles and veggies. So, I decided to whip up this chinese noodles recipe. Little story here: a few years back, during my trip to Montreal, Canada, my brother and his wife invited us to eat in this chinese restaurant, and they had ordered a dish made of chinese noodles with beef and broccoli. It was really delicious and when I saw these 刀削面 in my fridge, I somehow thought of that chinese dish. I didn’t have beef ( rarely eat this kind of meat), so I made it with chicken. O another interesting little story, the dish consisted of some green vegetables which they called broccoli. And I was like no this isn’t broccoli. Well, it turns out that there are many different kinds of broccoli, and the one we had that day are called chinese broccoli. I used broccoli florets(the little “green trees” haha), but be free to use chinese broccoli too (it seems they are more popular in the west).Ingredients2 pieces of chicken breast, cut in bite size cubes250g of noodles1 cup of broccoli3 cloves garlic, chopped1/2 inch ginger, cut into thin slicesfish saucelight soy saucedark soy sauceoyster saucecooking wineInstructionsMarinate chicken cubes in 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp cooking wine. Keep for 5-10 minutes.Bring water to a boil and cook noodles according to instructions on packet.Heat oil in wok. When hot, add the ginger and stir fry until fragrant.Add the marinated chicken pieces and cook until chicken is no longer pink. Remove and keep.